Related references
Note: Only part of the references are listed.Antimicrobial and antitumor activities of chitosan from shiitake stipes, compared to commercial chitosan from crab shells
Rao-Chi Chien et al.
CARBOHYDRATE POLYMERS (2016)
Analysis and Evaluation of Tasty Components in the Pileus and Stipe of Lentinula edodes at Different Growth Stages
Wanchao Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Determination of Glucan Contents in the Fruiting Bodies and Mycelia of Lentinula edodes Cultivars
Won Chull Bak et al.
MYCOBIOLOGY (2014)
Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat
Maria Dermiki et al.
FOOD CHEMISTRY (2013)
Comparative studies on chemical parameters and antioxidant properties of stipes and caps of shiitake mushroom as affected by different drying methods
Ning Zhang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Fatty Acid Compositions of Six Wild Edible Mushroom Species
Pelin Gunc Ergonul et al.
SCIENTIFIC WORLD JOURNAL (2013)
Characterization of stipe and cap powders of mushroom (Lentinus edodes) prepared by different grinding methods
Zipei Zhang et al.
JOURNAL OF FOOD ENGINEERING (2012)
Chemical composition and non-volatile components of Croatian wild edible mushrooms
S. Beluhan et al.
FOOD CHEMISTRY (2011)
Lentinus edodes: A Macrofungus with Pharmacological Activities
P. S. Bisen et al.
CURRENT MEDICINAL CHEMISTRY (2010)
A novel alcoholic beverage developed from shiitake stipe extract and cane sugar with various Saccharomyces strains
Peng-Hsiang Lin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes
Barbara Ribeiro et al.
FOOD CHEMISTRY (2008)
QUALITY OF SHIITAKE STIPE BREAD
Li-Yun Lin et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2008)
Chitin content of cultivated mushrooms Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes
Janos Vetter
FOOD CHEMISTRY (2007)
Antioxidant properties of fungal chitosan from shiitake stipes
Ming-Tsung Yen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Physico-chemical characterization of fungal chitosan from shiitake stipes
Ming-Tsung Yen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Inhibitory activity of shiitake flavor against platelet aggregation
S Shimada et al.
BIOFACTORS (2004)
Non-volatile taste components of several commercial mushrooms
JH Yang et al.
FOOD CHEMISTRY (2001)
Non-volatile components of several medicinal mushrooms
JL Mau et al.
FOOD RESEARCH INTERNATIONAL (2001)
Share Paper
